AISKRIM GOLD BLEND POPO DALAM ROTI GORENG

POPO’S GOLD BLEND ICE CREAM IN DEEP-FRIED BUNS

In keeping with the Chinese tradition of a mother living with her son, my popo (grandmother) lived with us, as my father was her only son. Her daily breakfast routine involved porridge cooked in condensed milk and a cup of Gold Blend Nescafé coffee, sweetened with condensed milk with a soft-boiled egg dropped in it. It sounds strange, but the flavours really do work. As a child, I found this combination fascinating and I’d always beg her to let me have some of this peculiar, comforting concoction. I’ve never let go of this food memory and decided to take elements of my popo’s breakfast to create an ice cream, and combine it with one of my favourite sweet snacks, the milk bun.

Makes about 1 litre (serves 4)

3 tbsp Nescafé Gold Blend instant coffee

1½ tbsp hot water

300ml double cream

175g condensed milk

½ tsp vanilla bean paste

2 tbsp Tia Maria

300ml vegetable oil

4 frozen milk buns

Mix the coffee with the hot water to form a paste, making sure the granules are completely dissolved. Set aside.

Place the double cream, coffee, condensed milk, vanilla bean paste and Tia Maria in the bowl of a stand mixer fitted with the balloon whisk attachment, and whisk on medium–high speed until the mixture forms soft peaks (be careful not to overwhip). Alternatively, use a hand-held electric whisk.

Transfer the mixture to a loaf tin, cover with cling film and place in the freezer for 4–6 hours.

When you’re ready to serve, heat the oil in a wok over a medium heat, drop the buns in and fry them evenly all over for 4–5 minutes until golden brown. You can fry them from frozen, but take time to fry them gently and not on too high a heat: you want them to cook through but not burn on the outside. Drain on kitchen paper and leave to cool a little.

Slice each bun horizontally through the middle. Scoop a generous ball of coffee ice cream onto one half and top with the other half bun.

Devour and go on a diet another day.

TIP: You can serve the ice cream with a brioche bun instead of a milk bun, if you like.